BIELMEIER BHG 601 Instrucciones De Uso página 16

tHE BHG 601 DEHYDRatoR
Your new dehydrator works faster and more
efficiently due to its robust construction:
The intake air, which is drawn in from above, is
evenly heated by a special heater . This increases
the moisture carrying capacity of the air, which
removes moisture from the foods as it moves
through the different drying levels by means of
a slight pressure .
With this design, the moist air does not flow
through all of the levels, but rather is vented from
each individual level of the appliance . Therefore,
BIELMEIER dehydrators contain no screens or
wire trays, but rather solid, easy-to-clean trays .
Crumbs and herbs cannot fall through . This sys-
tem enables an even dehydrating on all levels; no
repositioning is necessary, and the appliance can
be left unattended until shortly before the drying
time is finished .
Visual and manual monitoring of the dried foods
is only necessary just before the drying time has
elapsed . At this time, people with demanding
standards can sort the items and allow some to
dry a little longer, if necessary .
PREPaRatIoN

Before the initial use and at the beginning of
each dehydrating season, we recommend that
the drying trays be rinsed . Do not scour!

Place the appliance where it will be out of
the way throughout the whole dehydrating
process . During dehydration, a pleasant aro-
matic, fruity or spicy odour may be present,
depending on the items being dehydrated .

For safe, delicious preservation, all foods
should be washed well before dehydration .

Only use foods in good condition and remove
any areas with blemishes . Fruit cores should
be removed .

Fruit should be ripe, but not over-ripe .

Consult the table for specific preparation ad-
vice .

To avoid the natural browning of the cut sur-
face, you can dip the fruit briefly in a lemon
mixture (1 tablespoon lemon juice to 1 cup
of water) . Instead of lemon juice, commercial
vitamin C can also be used . Then dab with a
paper towel .

Blanching is necessary for most vegetables
(see tables) . The prepared vegetables are
dipped into a pot with boiling water by means
of a wire basket or strainer . The blanching
period is calculated from the time when the
water again comes to a boil .

Drying results are more even if the items are
cut into pieces of roughly equal size . Thin
slices dry more quickly, but remember that
the pieces shrink considerably during the de-
hydration process .

As an approximate guideline, you can dehy-
drate about 500 grams (1 lb . 5 oz . ) of fresh fruit
or 200-300 grams (10-14 oz . ) of fresh vegeta-
bles per tray, depending on the variety .

We recommend placing pieces of fruit close
together and in an upright position . Always
place unpeeled fruit with the cut surface
pointing upwards . Sliced fruit should not be
laid flat, but should rather overlap each other,
as in the scales of a fish .

Vegetables should only be placed in single,
evenly spaced layers .

Herbs should be dehydrated with care! If the
smell is too intense, the temperature has been
set too high .
The stems of herbs should be removed, but
they need not be chopped further . Leafy
herbs should be turned during the desiccat-
ing process so they won't stick together . To
ensure proper air circulation, the levels should
not be overfilled .

Place the transparent lid on the uppermost
tray of the electric dehydrating unit .

Set the temperature switch to the position
corresponding to the food to be dehydrated
(see table) .

Plug in the appliance .

Set the timer to desired dehydration time .
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